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In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chef's Market prepares haddock, asparagus, and brie soup.

ASPARAGUS AND BRIE SOUP

3 cups light cream
1 cup vegetable broth
1 Tbsp butter
1/4 cup diced onion
1/4 cup diced celery
1 Tbsp chopped garlic
1 cup chopped asparagus
3 Tbsp flour
1lb Brie cheese, wax removed
Salt and pepper

In a saucepan, combine light cream and vegetable broth and simmer over medium heat. Do not boil.

In a separate skillet, sauté onion, celery and asparagus in butter until tender. Add garlic to caramelize. Slowly whip in the flour with a wire whisk, one teaspoon at a time. Sauté mixture for 3 minutes stirring constantly.

Slowly combine sautéed mixture to cream mixture, stirring constantly.

Add the Brie cheese and heat until the cheese melts. Do not boil. Season with salt and pepper to taste. Serve warm.

GOAT CHEESE FLORENTINE STUFFED TOMATOES

6 Roma tomatoes
3 oz goat cheese
4 cups fresh chopped baby spinach
1/4 cup chopped onion
2 tsp chopped garlic
1 tsp chopped shallots
1/2 cup parmesan cheese
1 egg

In a large skillet, sauté the onion, shallot and garlic until tender. Add spinach and simmer until most of liquid has evaporated.

Remove from heat. Set aside for 10 minutes. Blend in parmesan cheese, goat cheese and egg and blend well.

Core tomatoes and scoop out center. Fill each tomato with spinach mixture and place in baking dish for 15 minutes at 350 degrees. Serve warm.

HADDOCK WITH LEMON LAVENDAR CRUST

6 Tbsp chopped thyme leaves
3 Tbsp chopped fennel seeds
2 1/2 Tbsp chopped sage
1 1/2 Tbsp chopped rosemary leaves
1 1/2 Tbsp chopped lavender leaves
1 Tbsp chopped parsley
1/8 cup lavender syrup
2 Tbsp Dijon mustard
1/4 cup olive oil
1/4 cup lemon juice
3 Tbsp lemon zest
1 tsp sea salt
1/4cup corn starch
2 lbs haddock filets

In a large bowl combine chopped thyme leaves, fennel seeds, sage, rosemary, lavender and parsley. Add lemon zest, sea salt, Dijon mustard, lavender syrup, olive oil and lemon juice. Set aside for 5 minutes.

Dredge haddock filets in corn starch and cover evenly with herb crust on both sides.

Sauté haddock in olive oil in skillet on medium-high heat, 5 minutes each side.